| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Chicken, Soups | 4 | Servings | |
INGREDIENTS
| 4 | oz | Bulk sausage |
| Water | ||
| 1/2 | c | Converted long-grain white rice |
| 1 | md | Sweet potato; cut lengthwise into quarters and sliced |
| 4 | c | CREAMED CHICKEN |
| 15 | oz | Whole kernel corn; canned |
| 1 | Chicken bouillon cube |
INSTRUCTIONS
1. Cook sausage in medium saucepan over medium heat, breaking up chunks with wooden spoon, until no longer pink. Using a slotted spoon, remove sausage to a plate. Discard fat in pan. 2. In same saucepan, bring 1 1/3 cups water to a boil. Add rice and sweet potato, return to boil, reduce heat, cover and simmer 20 minutes until potato and rice are tender. Add sausage, creamed chicken, corn and liquid from can, w cup water and the bouillon cube. Stir until cube dissolves. 3. Cool, cover and refrigerate up to 2 days, or pack into freezer containers and freeze up to 3 months. cal: 457 Pro: 27g Carb: 63g Fat: 12g Sodium: 1086mg Recipe by: Woman's Day Posted to brand-name-recipes by "JoAnne Critten" <mcritten@wanweb.net> on Mar 27, 1998
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